Combine
water, wine, sugar, honey, saffron and vanilla. Bring to a boil in a
medium size sauce pan and simmer for minutes.

Peel the
pears and cut into halves. Scoop out the core with a melon baller or
teaspoon. Add the pears to the boiling syrup and simmer for 10 minutes
or until tender. Remove from heat and allow to cool in the syrup, preferably
overnight, as this will intensify the color.